CN109770285A - Method based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece - Google Patents
Method based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece Download PDFInfo
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- CN109770285A CN109770285A CN201811635992.XA CN201811635992A CN109770285A CN 109770285 A CN109770285 A CN 109770285A CN 201811635992 A CN201811635992 A CN 201811635992A CN 109770285 A CN109770285 A CN 109770285A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses the methods based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece, belong to food processing technology field, method specifically includes: 1) preposition processing；2) ultrasound seeps sugar processing；3) it rinses；4) alternating temperature gas jet impact is dry.The problem of kiwifruit piece processing technology that present invention aims to solve the prior art seeps sugared technology and is dried process Shortcomings, kiwifruit piece processing technology proposed by the present invention can improve the infiltration sugar effect of kiwifruit piece, mention hyperosmotic glucose rate and be dried process be easy to control, degree of drying it is uniform, kiwifruit piece after processing does not have any additive, in good taste, full appearance, with the original flavor of Kiwi berry, while reducing processing cost and reducing energy consumption.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to based on ultrasonic wave and the dry skill of alternating temperature gas jet impact
The method of art processing kiwifruit piece.
Background technique
Nutriment there are many containing in the fruit of Kiwi berry, such as polyphenol, polysaccharide, protein, amino acid and vitamin, and
Vitamin C content far surpasses other fruit, has the function of beauty treatment, anticancer, lengthens one's life.Therefore, nowadays more and more people like
Kiwi berry is eaten, since the season of Kiwi berry maturation is generally all in 8~September part, mature period is short and not easy to maintain, is difficult to meet
Kiwi berry so the processing method research to Kiwi berry also enters upsurge, such as is processed into macaque by the instant demand of people
Peach piece, Kiwi berry jam, Kiwi berry drink, canned Chinese gooseberry etc..Wherein, the processing of kiwifruit piece mainly has two big technologies
System, i.e. vacuum frying technology and non-fried technology, non-fried technology mainly include that freeze drying technology, vacuum are dry
Dry, microwave drying, microwave-pressure-difference and puffing etc..Currently, kiwifruit piece production in China's mostly uses lower temperature vacuum frying technology, by
Low in its processing temperature, the time is short, can retain the flavor and major part nutritional ingredient of former fruits and vegetables, but vacuum frying fruit and vegetable crisp chip contains
Oil mass still 10% or more, not only increases cost, not easy to maintain, and long-term consumption is harmful to human health.Therefore, development is opened
Sending out kiwifruit piece technology non-fried is the trend of development.
Currently, the non-fried common main technique of kiwifruit piece technology has blanching processing, seeps sugar processing and be dried,
In, seeping sugar processing main methods has vacuum sugar infiltration, microwave for sugar permeability etc., and vacuum sugar infiltration, which can effectively shorten, to be seeped the sugared time, mentions
High processing efficiency, but the sugared rate of its infiltration is low, and can bring on the mouthfeel of kiwifruit piece in treatment process significantly influences；Microwave seeps
Although sugar can improve the mouthfeel of kiwifruit piece to a certain extent, it is long the time required to seeping sugar, and processing efficiency is low.At dry
Reason technology mainly has smoke dried, vacuum drying, microwave-hot air drying etc., sulphur can be made to penetrate into during smoke dried, influence to be good for
Health and it is easy to cause uneven drying；Vacuum drying needs to vacuumize repeatedly in process, leads to the shrivelled change of kiwifruit piece
Shape and vitamin C are lost serious；The burning of kiwifruit piece part is easy to cause during microwave-hot air drying and cost and energy consumption is high.
In short, the sugared sugared rate of the generally existing infiltration of technology of existing infiltration is low, the sugared speed of infiltration is slow, mouthfeel is bad, while Mi in drying process process
Monkey peach piece degree of drying is uneven, preserved fruit is shrivelled, and external form is not full, at high cost and the problem of energy consumption is high.
Summary of the invention
It is seeped used in kiwifruit piece process for the prior art present in sugared technology and drying process process
Deficiency, kiwifruit piece processing technology proposed by the present invention can improve the infiltration sugar effect of kiwifruit piece, mention at hyperosmotic glucose rate and drying
Reason process uniform drying, kiwifruit piece full appearance after processing are free of any additive, in good taste, have Kiwi berry original
Flavor, and cost can be reduced and reduce energy consumption.Its technical characteristic is as follows:
Method based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece, which is characterized in that packet
Include following steps:
1) preposition processing
It takes fresh Kiwi berry to clean, remove the base of a fruit at scaling and both ends, be cut into Kiwi berry thin slice, the kiwifruit piece cut is set
Blanching processing is carried out in hot water, blanching is complete cooling with cold water rapidly, carries out color-preserving and hardening processing again later；
2) ultrasound seeps sugar processing
Compound concentration is the sucrose solution of 30~50 ° of Brix, the kiwifruit piece after color protection is put into sucrose solution, one
Determine under ultrasonic frequency, acoustic density be 0.5~1.2W/ml, solution temperature be 40~60 DEG C under conditions of processing 40~
60min；
3) it rinses
Kiwifruit piece remained on surface solution is rinsed with flowing water and is drained；
4) alternating temperature gas jet impact is dry
The kiwifruit piece drained in step 5) is put into impact air-flow drying machine and is dried, is first in wind-warm syndrome
60-70 DEG C, dry 60-100min under certain air-flow velocity, then wind-warm syndrome be 40-50 DEG C, dry 40- under certain air-flow velocity
70min, it is dry to certain water content, then the dry kiwifruit piece prepared is stored in be packaged in dry vessel.
It further limits, Kiwi berry thin slice with a thickness of 3~8mm in the step 1).
Further limit, in the step 1) blanching handle hot water temperature be 80~90 DEG C, blanching time be 20~
30s。
It further limits, color-preserving and hardening processing is soaked in kiwifruit piece with citric acid and Vitamin C in the step 1)
Color protection in the mixed solution of acid, 2~3h of immersion treatment are placed on 20~40min of cure process in calcium chloride solution.
It further limits, ultrasonic frequency is 20~30KHz in the step 2).
It further limits, the air-flow velocity in the step 4) is 10~15m/s.
It further limits, being dried in the step 4) to water content is 15~20%.
It further limits, the mass concentration ratio of citric acid and ascorbic acid in the mixed solution are as follows: 2:3~1:2.
It further limits, the mass concentration percentage of calcium chloride is 0.1~0.2% in the calcium chloride solution.
The beneficial effects of the present invention are:
1, ultrasonic technology is applied to the infiltration sugar operating process of kiwifruit piece by the present invention, utilizes the extruding of ultrasonic wave, swollen
The effect of swollen effect and thinned diffusion boundary layer improves the sugared effect of infiltration, improves the infiltration sugar rate of kiwifruit piece, reduce infiltration
The sugared time.
2, ultrasonic technology is applied to the infiltration sugar operating process of kiwifruit piece by the present invention, is imitated using the machinery of ultrasonic wave
Answer, cavitation effect and fuel factor make that the movement velocity of glycan molecule improves and penetration power increases, sugar part in this way is in kiwifruit piece
It is distributed more uniform.
3, alternating temperature gas jet impact dry technology is applied to the drying process process of kiwifruit piece by the present invention, and gas is penetrated
Stream Impingement Drying Technology has the advantages that boundary layer is thin and heat transfer rate is fast, and the alternating temperature of itself and low temperature after first high temperature is controlled drying
Characteristic combines, and it is uniform that the mouthfeel and nutritive value and gas flow temperature for improving kiwifruit piece are easy setting, degree of drying.
4, ultrasonic technology and alternating temperature gas jet impact dry technology are conjointly employed in adding for kiwifruit piece by the present invention
Work causes to generate some small ducts in material tissue using " void effect " of ultrasonic wave, in conjunction with alternating temperature gas jet
The high heat transfer coefficient of impact technology further reduced drying time and reduce the loss of nutritional ingredient, processes
Kiwifruit piece color is yellowish green, and form is full, and surface is transparent and tack-free, slightly slight fold, no sucrose partial crystallization phenomenon is not appointed
What additive, has the original flavor of Kiwi berry, and palatability is strong.
5, ultrasonic technology and alternating temperature gas jet impact dry technology are conjointly employed in adding for kiwifruit piece by the present invention
Work can reduce drying cost and reduce energy consumption.
Specific embodiment
Technical solution of the present invention is described further now in conjunction with embodiment, but its implementation method is not intended as pair
Restriction of the invention.
The present invention is verified by taking nine points of ripe " Hayward " Kiwifruit Cultivars as an example, it is desirable that sample is without apparent machine
Tool is damaged and is rotted, and its size is almost the same, and sample is placed under conditions of 0 ± 0.5 DEG C by sample before testing refrigerates, this operation
It is to keep test data more convincing to simulate Kiwi berry transport before processing and storage condition.
Embodiment 1
(1) fresh Kiwi berry is taken out from freezer, is rinsed with water completely, is drained, remove the peel and cut away the base of a fruit at both ends by hand,
It is switched to the Kiwi berry thin slice of 8mm, Kiwi berry thin slice will be cut into and be placed in 90 DEG C of hot water, blanching handles 20s, cold with cold water rapidly
But, kiwifruit piece is placed in the mixed solution that mass concentration is respectively 0.4% citric acid and 0.2% ascorbic acid again later,
Immersion treatment 2h is placed in 0.1% calcium chloride solution, cure process 30min；
(2) compound concentration is the sucrose solution of 40 ° of Brix, and the kiwifruit piece after color protection is put into sucrose solution, super
Acoustic frequency is 25KHz, ultrasonic acoustic density be 0.7W/ml, 47 DEG C of solution temperature, under the conditions of handle 58min；
(3) kiwifruit piece remained on surface solution is rinsed with flowing water and drain；
(4) kiwifruit piece drained in step (3) is put into impact air-flow drying machine and is dried, first in wind
65 DEG C of temperature, air-flow velocity are dry 90min under 11m/s, then the dry 50min in the case where 45 DEG C of wind-warm syndrome, air-flow velocity is 11m/s, are done
It is dry to water content be 20%.The sample prepared is stored in be packaged in dry vessel.
The above-mentioned kiwifruit piece sample made is subjected to index determining, it is as follows that indices measure standard:
(1) sensory evaluation of kiwifruit piece: inviting 6 personnel evaluations Jing Guo subjective appreciation training, and evaluation criteria is shown in Table
1；Titratable acid is titrated using NaOH standard solution, referring to GB/T 12456-2008；Soluble solid (Total
Soluble solids, TSS) using hand-held abbe's refractometer measurement；Sugar content is measured using anthrone reagent method；Chlorophyll uses
Colorimetric method for determining；Vitamin C uses 2,6- dichloroindophenol titration, referring to GB/T 6195-1986, Chlorophyll preservation Q1It is public
Formula (1) calculates.
Q1=Y1/X1× 100% (1)
In formula, Y1Fresh sample measured value, X1Measured value after drying；
Vitamin C storage rate Q2Formula (2) calculates
Q2=Y2/X2× 100% (2)
In formula, Y2Fresh sample measured value, X2Measured value after drying
(2) measurement of the texture index of kiwifruit piece: carrying out TPA test using Texture instrument, selects 0.5 type fixture of P, right
Kiwifruit piece sample carries out TPA test, and speed is 3mm/s, test speed 2mm/s before surveying, and return speed is 2mm/s after survey,
Sample deformation 50%.Using CIE color evaluation system, kiwifruit piece color L*, a*, b* is directly measured with NS810 color difference meter, choosing
With diameter 2.54cm aperture, value of chromatism Δ E is calculated by formula (3).
In formula, the fresh sample measured value of 0-, measured value after *-drying
It is dry to calculate acquisition kiwifruit piece by reading the ammeter reading on gas jet impact drying equipment for specific energy consumption
Specific energy consumption in the process is calculated by formula (6).
1 kiwifruit piece subjective appreciation standard of table
By the sensory evaluation of kiwifruit piece and the measurement of texture index, illustrate the Mi prepared using the method for embodiment 1
Monkey peach piece color is yellowish green, and form is full, and surface is transparent and tack-free, slightly slight fold, no sucrose partial crystallization phenomenon has macaque
The distinctive flavor of peach, palatability is strong, and comprehensive score is 90 points.
Wherein, the texture of kiwifruit piece prepared by the present invention, color, physical and chemical index and specific energy consumption and the macaque with routine
The kiwifruit piece that the processing method of peach piece is processed compares, and concrete outcome is shown in Table 2.Comparative example is processed using conventional method
Kiwifruit piece, it can thus be seen that every index of quality of kiwifruit piece prepared by the present invention is superior to added by conventional method
The kiwifruit piece of work, energy consumption is also low, and especially ascorbic storage rate is much larger than conventional method, and sugar content is again smaller than conventional method.
The method that the present invention prepares kiwifruit piece consume energy it is low, processing product it is in good taste, can more keep the original flavor of Kiwi berry, and be
Low-sugar healthy food.
The testing result of 2 kiwifruit piece of table
Embodiment 2
(1) fresh Kiwi berry is taken out from freezer, is rinsed with water completely, is drained, remove the peel and cut away the base of a fruit at both ends by hand,
It is switched to the Kiwi berry thin slice of 5mm, Kiwi berry thin slice will be cut into and be placed in 85 DEG C of hot water, blanching handles 30s, cold with cold water rapidly
But, kiwifruit piece is placed in the mixed solution that mass concentration is respectively 0.6% citric acid and 0.2% ascorbic acid again later,
Immersion treatment 2.5h is placed in 0.1% calcium chloride solution, cure process 40min；
(2) compound concentration is the sucrose solution of 30 ° of Brix, and the kiwifruit piece after color protection is put into sucrose solution, super
Acoustic frequency is 30KHz, ultrasonic acoustic density be 0.5W/ml, 60 DEG C of solution temperature, under the conditions of handle 40min；
(3) kiwifruit piece remained on surface solution is rinsed with flowing water and drain；
(4) kiwifruit piece drained in step (3) is put into impact air-flow drying machine and is dried, first in wind
70 DEG C of temperature, air-flow velocity are dry 60min under 15m/s, then the dry 70min in the case where 50 DEG C of wind-warm syndrome, air-flow velocity is 15m/s, are done
It is dry to water content be 15%.The sample prepared is stored in be packaged in dry vessel.
Embodiment 3
(1) fresh Kiwi berry is taken out from freezer, is rinsed with water completely, is drained, remove the peel and cut away the base of a fruit at both ends by hand,
It is switched to the Kiwi berry thin slice of 3mm, Kiwi berry thin slice will be cut into and be placed in 80 DEG C of hot water, blanching handles 20s, cold with cold water rapidly
But, kiwifruit piece is placed in the mixed solution that mass concentration is respectively 0.4% citric acid and 0.2% ascorbic acid again later,
Immersion treatment 3h is placed in 0.2% calcium chloride solution, cure process 20min；
(2) compound concentration is the sucrose solution of 50 ° of Brix, and the kiwifruit piece after color protection is put into sucrose solution, super
Acoustic frequency is 20KHz, ultrasonic acoustic density be 1.2W/ml, 40 DEG C of solution temperature, under the conditions of handle 60min；
(3) kiwifruit piece remained on surface solution is rinsed with flowing water and drain；
(4) kiwifruit piece drained in step (3) is put into impact air-flow drying machine and is dried, first in wind
60 DEG C of temperature, air-flow velocity are dry 100min under 10m/s, then the dry 40min in the case where 40 DEG C of wind-warm syndrome, air-flow velocity is 10m/s, are done
It is dry to water content be 18%.The sample prepared is stored in be packaged in dry vessel.
Sample prepared by embodiment 2 and embodiment 3 according to kiwifruit piece in embodiment 1 sensory evaluation measuring method and
The measuring method of texture index is tested, and result is similar to the sample tests in embodiment 1, illustrates to utilize the present invention
Processing method preparation kiwifruit piece color it is yellowish green, form is full, and surface is transparent and tack-free, slightly slight fold, no sugarcane
Sugared partial crystallization phenomenon has the original flavor of Kiwi berry, the strong feature of palatability.
Claims (9)
1. the method based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece, which is characterized in that including
Following steps:
1) preposition processing
It takes fresh Kiwi berry to clean, remove the base of a fruit at scaling and both ends, be cut into Kiwi berry thin slice, the kiwifruit piece cut is placed in heat
Blanching processing is carried out in water, blanching is complete cooling with cold water rapidly, carries out color-preserving and hardening processing again later；
2) ultrasound seeps sugar processing
Compound concentration is the sucrose solution of 30~50 ° of Brix, and the kiwifruit piece after color protection is put into sucrose solution, is centainly being surpassed
Under frequency of sound wave, acoustic density is 0.5~1.2W/ml, and solution temperature handles 40~60min under conditions of being 40~60 DEG C；
3) it rinses
Kiwifruit piece remained on surface solution is rinsed with flowing water and is drained；
4) alternating temperature gas jet impact is dry
The kiwifruit piece drained in step 5) is put into impact air-flow drying machine and is dried, is first 60- in wind-warm syndrome
70 DEG C, dry 60-100min under certain air-flow velocity, then wind-warm syndrome be 40-50 DEG C, dry 40- under certain air-flow velocity
70min, it is dry to certain water content, then the dry kiwifruit piece prepared is stored in be packaged in dry vessel.
2. the side based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece as described in claim 1
Method, which is characterized in that Kiwi berry thin slice with a thickness of 3~8mm in the step 1).
3. processing kiwifruit piece based on ultrasonic wave and alternating temperature gas jet impact dry technology as claimed in claim 1 or 2
Method, which is characterized in that the hot water temperature that blanching is handled in the step 1) is 80~90 DEG C, and blanching time is 20~30s.
4. the side based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece as claimed in claim 3
Method, which is characterized in that color-preserving and hardening processing is soaked in kiwifruit piece with citric acid and ascorbic acid in the step 1)
Color protection in mixed solution, 2~3h of immersion treatment are placed on 20~40min of cure process in calcium chloride solution.
5. the side based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece as described in claim 1
Method, which is characterized in that ultrasonic frequency is 20~30KHz in the step 2).
6. the side based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece as described in claim 1
Method, which is characterized in that the air-flow velocity in the step 4) is 10~15m/s.
7. as described in claim 1 or 6 process kiwifruit piece based on ultrasonic wave and alternating temperature gas jet impact dry technology
Method, which is characterized in that being dried in the step 4) to water content is 15~20%.
8. the side based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece as claimed in claim 4
Method, which is characterized in that the mass concentration ratio of citric acid and ascorbic acid is 2:3~1:2 in the mixed solution.
9. the side based on ultrasonic wave and alternating temperature gas jet impact dry technology processing kiwifruit piece as claimed in claim 8
Method, which is characterized in that the mass concentration percentage of calcium chloride is 0.1~0.2% in the calcium chloride solution.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112602817A (en) * | 2020-12-11 | 2021-04-06 | 陈兰 | Kiwi fruit food and preparation method thereof |
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